“Students” also expanded upon the vocabulary they may have picked up in the first class to include terms like negociant or vieilli en fut de chene (you’ll have to pick up a French dictionary or attend the last class to find out what those terms mean).  Perhaps the most the important lesson was how to identify a “corked” bottle of wine and what to do should you be so unlucky as to get one.

Mr. Swain held the class in the Bistro’s lower-level wine bar, moving from table to table to (gasp!) call on people and to guide them through the nuances of what exactly they were smelling and tasting in their glasses.  For the most part, students readily supplied answers to Mr. Swain’s questions and corroborated reactions from fellow patrons.  Like wine itself, the class got easier as it developed. 

A Sicilian wine dinner followed the next evening, showcasing five wines that combined grapes from Sicily and other parts of Europe as well as single-grape wines.  Per usual, the pairings were thoughtfully calculated, but the  execution of the wedding of food and wine into one event on the tongue was the focus of much praise.  Chef Esau Crosby continues to work wonders in this particular facet of dining.  The most successful pairing was the Stuffed Roulades of Veal with the Cerasuolo di Vittoria (2004), which combined the indigenous Nero d’Avola grape with Frappato grapes to intriguing effect.  

The Bistro’s willingness to host these dexterous social dinners and classes seems a brave attempt to stave off the chill of winter for one more day, not merely for business’ sake, which may suffer a decline over the next few months, but as a service to the community as well.  A little wine in the belly could go a long way in making the upcoming holiday season and the wasteland to follow a little less painful.  

The Solo Bistro Bistro will hold the last of its Introductory Wine Courses on Nov. 27th from 6 - 7 p.m.  The class is $25.  Visit the website at www.solobistro.com.